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I Can't decide which I would benefit more from an arashiyama/takenoko or the kitayama stones to follow up my rika 5k? I have 3 molybdenum, a suisin inox, 2 carbon misonos, and some other German throwbacks I.E. Boning and pairing. I use 90% of my knives daily from meat and fish prep to veg and starch and I sharpen them accordingly. Your knowledgable advice would be greatly appreciated! I am looking for an 8k to finish and to eventually bridge to my sigma 10 or 13k finishing (when I eventually get it.) I feel the 8k is most important for my chef and veg knives. I am also getting a blue aoto synthetic to finish my deba and meat knives? Let me know what you think??

I like the Arashyama better for your needs also. It is a 6k that will polish up the 8k level if you work it and makes a good transition to a higher finish stone. Will work well with the Rika that is truely more of a 3-4k stone than a 5k.

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Jason B.

Post subject: Re: Arashiyama or Kitayama?

Posted: Wed Jan 22, 2014 8:04 pm

Joined: Mon May 28, 2012 6:29 pmPosts: 1702

Another vote for the Arashiyama

The Arashiyama produces a better cutting edge and is a more well rounded stone capable of sharpening many types of blades.

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